No Churn Ice Cream

 This is your friendly reminder, if you haven't made No-Churn Ice Cream, you just need to!  It is so easy... it tastes amazing, it freezes hard, it scoops and there are endless possibilities.  

So many friends are making it here in Omaha.  I made Oreo and Fudge last week and then I made Butterfinger/Fudge.  One friend made caramel, toffee and Biscoff cookie butter.  That same friend tried a chocolate ice cream version with fudge/oreo.  Another friend made three this weekend - a new variety of Mint Chocolate.  I love seeing all of the varieties.  I was just researching with a friend on how to make... Strawberry Cheesecake!  It can be done!

I like lots of texture and goodies in my ice cream.  The key for me is a thin layer of ice cream, generous toppings, thin layer of ice cream, generous toppings... and continue to the top of a loaf pan until all of the ice cream is gone. 

I will share the basic recipe and then you can be creative.  

Basic No-Churn Ice Cream Recipe

16 container of heavy whipping cream

14 oz can condensed milk

pinch of salt

1 tsp vanilla, optional

Beat whipping cream to form a stiff peak (when you pick the beaters up, you should have a "peak").  Gently fold in the condensed milk and vanilla and add the pinch of salt.  That is it.  Layer in a loaf pan or basically any dish that can go in the freezer.  As I mentioned above, I like lots of texture/goodies in my ice cream so my ice cream layers are thin.  I layer until all of ice cream is gone.  Top with some of your goodies. The ice cream scoops out like regular ice cream.  Enjoy!

3rd flavor of No Churn Ice Cream - Coconut Almond Fudge

YAY - We are loving this No-Churn Ice Cream.  I LOVE coconut and chocolate.  I made the base and then added chopped Mounds bars, toasted slivered almonds and swirled hot fudge.  I thought it was fabulous.  However, the Mounds bars got a little hard and chewy when frozen.  Chris said he would have preferred the coconut ice cream with just toasted coconut and slivered almonds with the swirl fudge.

Give it a try.  Be creative.  I was talking to my friend Barb and she and her family made a No Churn ice cream with chocolate chunks and slivered almonds.  They also made a Cherry Crumble similar to the Blackberry Crumble one I made.  I do have a few other ones I would like to try - maybe Banana Pudding and one involving Toffee and Chocolate.

              I did grab a quick pic just before putting it in the freezer!  Yummo!

Coconut Almond Fudge No-Churn Ice Cream

16 oz whipping cream
14 oz Cream of Coconut (I found in the alcohol section of the grocery store)

Chopped Mounds Candy Bars
1/2 cup slivered almonds, toasted (reserve a few to sprinkle on top)
1/2 - 1 cup of jarred hot fudge, softened

Using a mixer, beat the whipping cream on high for 8 minutes or so or until a stiff peak is formed when the beater if lifted.  When stiff, fold in the Cream of Coconut until it is very well blended.  Use mixer if needed.

Fold in as many chopped Mounds bars as you would like.... or toasted coconut.  The ice cream is so amazing, leave out the Mounds and toasted coconut and just add 1/2 cup toasted slivered almonds.  Layer half of the mixture in a loaf pan.  Swirl several tablespoons over the ice cream, add the rest of the ice cream and swirl more fudge.  Sprinkle with reserved toasted slivered almonds. Cover with plastic wrap and freeze 8 hours or over night.

Enjoy!  Be creative!

More No-Churn Ice Cream....Peanut Butter Ice Cream with Butterfinger and Fudge Swirl

Once we made one No Churn Ice Cream, we wouldn't stop thinking about other yummy flavors.  The girls were in town for a wedding and we immediately went for Peanut Butter Ice Cream with Chopped Butterfingers and Fudge Swirl - It was AH-MAZING!  We truly couldn't stay out of it.  I don't think we hardly even scooped it - we just ate right out of the container!

Start with the same Vanilla Ice Cream base mentioned in the previous post.

16 oz heavy whipping cream
14 oz can of condensed milk
1 tsp vanilla (optional)
pinch of salt (optional)

Using a stand mixer or a hand mixer, whip whipping cream on high for 8 minutes or so or until a stiff peak is formed. Slowly fold in the condensed milk, pinch of salt and vanilla. 

Soften 1 cup cream peanut butter in microwave for about 30 seconds.  Fold into vanilla base...keep streaks or completely fold in to have peanut butter ice cream.  I layer because I like lots of texture. 

Layer four times or whatever you desire. 

Put a jar of hot fudge in the microwave and soften fudge for about 30 seconds. Put peanut butter in another bowl and soften for about 30 seconds. Put at least six fun-size Butterfingers in a ziploc, seal and pound with a mallet. Layer ice cream, swirl fudge on top, swirl peanut butter and sprinkle with chopped Butterfinger.  End with chopped Butterfinger to make it all pretty! Cover with plastic wrap and place in freezer for at least 8 hours or over night.

Enjoy being creative.  We have one more flavor that I will share soon!

No Churn Blackberry Crumble Ice Cream

Okay- this No-Churn Ice Cream is a game-changer. I have heard of this before but recently saw this
Sally’s Baking Addiction where she made No-Churn Blueberry Crumble. I remembered our summer beach trips when we would all dive into a half gallon of Bluebell Blackberry Cobbler Ice Cream. I could never copy Bluebell but I thought I would try my own variation.

The ice cream turned out amazing. I don’t think I will mess with an ice cream maker again. Basically- two ingredients for the base and then add what you want.  We made the Blackberry Crumble first....and it was oh so yummy.  Jenna took this fabulous pic for me.  We made two other varieties - Peanut Butter Butterfinger Fudge Swirl and Coconut Swirled with Fudge and Toasted Almonds.  Thinking of other varieties as I type....

Please visit Sally's Baking Addiction  - you will love it!

I truly cannot say enough about this ice cream!  Be creative and try a different flavor every week.

No-Churn Vanilla Ice Cream (prepare other ingredients before making base)

16 oz heavy whipping cream
8 oz can sweetened condensed milk
1 tsp vanilla extract

Using a stand mixer if possible, beat whipping cream on medium high for 5-10 minutes or until the cream is thicker and comes to a stiff peak when lift up beater. Once a stiff peak is reached, gently fold in 1 can of sweetened condensed milk and vanilla.

If want vanilla ice cream, fold in another tsp vanilla extract. Pour into a container. I used a loaf pan. Cover and freeze 8 hours or overnight.

If making another flavor, prepare the other ingredients before making the ice cream base.

For Blackberry (or blueberry) sauce - buy pie filling or make your own with...

1/2 tsp cornstarch
2 tsp water
1 cup fresh or frozen blackberries or blueberries (do not thaw)  I used fresh!
1 Tbsp granulated sugar

Mix the cornstarch and water together in a very small bowl. Set aside.  Combine the berries and granulated sugar over medium-low heat, stirring constantly squishing the blackberries.  Once the blackberries are squished and have released liquid, add the cornstarch/water.  Turn the heat up to medium and stir and cook for 3 minutes.  Remove from heat and allow to cool completely.  It will thicken as it cools.  You can place in fridge to cool down more quickly.


For Crumble, use a fork and mix together and set aside...

2 Tbsp butter, melted
1/4 cup all purpose flour
2 Tbsp light or dark brown sugar
1/4 tsp cinnamon

For Ice Cream, make the vanilla base and pour into a large bowl.  Gently fold in pieces of crumble.  Gently swirl in blackberry puree so to keep the swirl and not turn the ice cream purple.  We kept the seeds for texture.

Pour into loaf pan and freeze at least 8 hours or it is even best overnight.  Scoop and serve!

Fudge Sauce from The Excelsior House in Jefferson, Texas

The Excelsior House Hotel in Jefferson, Texas is a historic hotel that has been welcoming visitors since the late 1850's.  I grew up about twenty minutes from Jefferson and have enjoyed many trips to Jefferson for great antique shopping, yummy restaurants, etc.  If you are traveling in East Texas, Jefferson is close to Caddo Lake and they have great Bed and Breakfasts!

This recipe came out of an old Excelsior House Hotel Cookbook.  I love this fudge sauce.  I have made it for all three of my girls grad parties - so fabulous over good vanilla ice cream.  I recommend making it and keeping it in your fridge all summer.  Keep some vanilla ice cream in your freezer and you will have a perfect summer dessert for your guests!

Fudge Sauce from The Excelsior House Hotel in Jefferson, Texas

2 sticks butter
4 oz. Baker's unsweetened chocolate
3 cups sugar
1/2 tsp salt
1 large can of evaporated milk

Melt butter and chocolate in a double boiler over boiling water.  After melted, gradually stir in sugar, approximately 4 Tbsp at a time.  Add salt.  Mixture will be thick and dry.  Slowly stir in evaporated milk.  Continue to heat and stir until smooth and sugar is dissolved.    Store in refrigerator.  Makes 1 quart.

*We heat a little at a time as needed :) pour over ice cream and add toppings

Printable Version

Ice Cream Sandwich Cake

A co-worker recently reminded me of this yummy treat.  My family loves ice cream  so I knew this Ice Cream Sandwich Cake would be a huge hit.  We were in Texas and my brother was frying fish for us.  This is a favorite meal - not healthy but a favorite.  We had fried fish and shrimp, french fries, hush puppies and cole slaw - a wonderful Fish Fry.  Rob is an amazing cook!  We didn't need dessert after this big meal but  that doesn't usually stop us.

I love this Ice Cream Sandwich Cake because you can be so creative.  We just layered ice cream sandwiches ( we did 32 minis - 16 on each layer), small amount of Cool Whip, Hershey's chocolate syrup, Heath chocolate/toffee pieces with some toasted pecans on the very top.  You could add caramel sauce or use Oreo pieces, or Peanut butter cups or chopped Butterfingers and chopped peanuts.  This dessert took us about 10 minutes to assemble AND it can be made in advance AND it tastes yummy - what more could you ask for!

        Ice Cream Sandwich Cake

Layer items in a 9 x 13 pan and refreeze until ready to serve.

Ice Cream Sandwiches
Cool Whip - thin layer
Hershey's Chocolate syrup
Heath Chocolate/Toffee Pieces
Toasted Pecans

Butterfinger Cake

I have to admit I am not sure where I got this recipe.  I found it a while back while searching on the internet and I was remiss in writing down where the recipe came from.  I would be glad to give you credit if this recipe is from you  - please let me know.

This Butterfinger Cake is fluffy and delightful.  It is in my freezer as I type this... just calling my name.  I think in the future, I would put another layer of the crumb mixture between the ice cream and the whipped topping.  I like more crunch - than fluff!

Butterfinger Ice Cream Cake

1  sleeve of Ritz crackers, crushed (about 32)
1 cup graham cracker crumbs
4 Butterfingers, crushed
3/4 cup butter, melted
1 1/2 cups milk
1   3.4 oz pkgs vanilla instant pudding
1 quart chocolate frozen yogurt, thawed
12 oz or more whipped topping - divided

In a large bowl, combine first four ingredients.  Set aside 1/2 cup for topping.  Press remaining crumb mixture into bottom of an ungreased 9 x 13 glass baking dish.  Chill for 5 minutes.  In another large bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 more minutes or until set.  Stir in frozen yogurt (I used a mixer as my yogurt wasn't totally thawed and it worked great).  Add one cup of whipped topping.  Spread over crust.  Top with remaining whipped topping.  Sprinkle with reserved crumb mixture.  Freeze for at least 8 hours.  Enjoy!

Printable Version

Caramel Ice Cream Crunch

I love ice cream desserts! I have been making this particular one for years. My parents especially love it! I like ice cream desserts because you can make them ahead of time and have them ready for company. This has a pralines and cream kind of flavor - really yummy! Don't let the coconut scare you - or put in less if you don't like coconut. I promise this dessert is worth trying!

Caramel Ice Cream Crunch

2 cups Rice Krispies Cereal
1 cup grated coconut
1 cup chopped pecans
1 cup slivered almonds
1 1/2 sticks butter
1 cup light brown sugar
1/2 gallon vanilla ice cream,softened
Caramel sauce

Put butter in a large ovenproof dish and put in a 350 degree oven for a few minutes to melt; Add cereal, coconut, nuts and brown sugar to melted butter and toss to coat; Put back in oven and toast for about 8-10 minutes-stirring on occasion; Take out and allow to cool; Line a 9 x 13 pan with wax paper; put half of mixture in bottom of pan then layer all of the ice cream on top then put the other half of the nut mixture on top; Cover and freeze; Serve with warm caramel topping! AMAZING!!

Printable Recipe

Peanut Buster Parfait

I love the combination of salty and sweet! I got this yummy dessert from Lori - a friend from church. I tweaked it a little and put caramel sauce on with the fudge sauce. I love that you can make it ahead and have in the freezer. I made two pans for a large group of volleyball players
and they loved it.

Peanut Buster Parfait

30 crushed Oreos
1/4 cup melted butter
1/2 gallon partially thawed Vanilla ice cream
16 jar fudge sauce
Caramel sauce
1 to 1 1/2 cups dry roasted peanuts
whipped cream (optional)

Mix crushed oreos and butter and spread 2/3 of the mixture into the bottom of a 9 x 13. Layer ice cream on top. **if you cut open the container of ice cream, you can slice the ice cream and lay it on top of the oreo crumbs; pour fudge sauce over ice cream and the caramel sauce if desired; top with the leftover 1/3 crushed oreos and the peanuts. Cover and freeze - overnight would be best! Enjoy as is or serve with a dollop of whipped cream!

Printable Version